In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside.
In a medium saucepan heat and stir the milk, sugar, butter and salt just until warm (120 to 130°s; F) and butter almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 1 1/2 hours).
Lightly grease baking sheets. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2 1/2-inch round biscuit cutter, dipping the cutter into flour between cuts. Brush with melted butter. To shape, use a wooden spoon handle to make a slight off center crease in each round. Fold large half over small half, overlapping slightly. Press folded edge firmly. Place 3 inches apart on the baking sheets. Let rise in a warm place until nearly double (about 30 minutes).
Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack.Makes 24 Source: